Recipe

Bold Hamburger Casserole

Creamy, tangy, and unapologetically cozy, with seasoned beef, tender noodles, and a sharp little zip that keeps you coming back for “one more bite.”

By Matt Campbell

•

4.8

Jump to Recipe

This is the hamburger casserole for people who want comfort food and a little attitude. We are talking seasoned ground beef, cozy noodles, a creamy sauce that actually tastes like something, and a tangy kick that makes the whole pan feel brighter and less one note.

The secret is a simple, weeknight friendly sauce built from pantry basics: tomato paste for depth, Worcestershire for savory edge, and a hit of sour cream for that creamy tang. It bakes up bubbly with crisp cheese corners, and it holds up like a champ for leftovers.

Why It Works

Tangy and creamy on purpose: sour cream plus a touch of mustard and Worcestershire gives you that craveable zip without tasting weird or overly “ketchup-y.”
Bold flavor, accessible ingredients: everything is easy to find at a regular grocery store, and you can swap based on what is in the fridge.
Skillet to bake, the cozy way: you build the beefy sauce in a skillet, toss with noodles (skillet or pasta pot), then bake it all in a casserole dish for that golden top and crisp edges everyone fights over.
Leftovers that stay good: the sauce keeps the noodles from drying out, so day two is still a win.

Pairs Well With

Garlic butter green beans
Simple arugula salad with lemon vinaigrette
Roasted broccoli with parmesan
Dill pickle spears and a crunchy slaw

Storage Tips

Fridge: Let the casserole cool, then cover tightly or transfer to airtight containers. Refrigerate up to 4 days.

Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating: Warm in the microwave in 60 to 90 second bursts, stirring halfway. If it looks thick, add a splash of milk or broth to loosen it. For bigger portions, reheat covered in a 350°F oven until hot, then uncover for a few minutes to re-crisp the top.

Common Questions

What makes it “tangy”?

Sour cream does most of the work, then a small amount of Dijon mustard and Worcestershire adds a savory, lightly sharp edge. It is not sour, it is just bright enough to keep the richness in check.

Can I use Greek yogurt instead of sour cream?

Yes. Use full fat plain Greek yogurt if you can. Add it off the heat so it stays smooth.

What noodles work best?

Egg noodles are the classic cozy move, but rotini, shells, or penne work too. Choose something with texture so the sauce clings.

Can I make it ahead?

Yep. Assemble up to the baking step, cover, and refrigerate up to 24 hours. Bake covered for 20 minutes, then uncover and finish until bubbly and golden.

How do I keep it from getting dry?

Do not overbake. Also, reserve a little pasta water and stir it in if your sauce tightens up before it goes in the oven.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or deep sauté pan (12-inch) or Dutch oven
Large pot for boiling pasta
Colander
9x13 inch baking dish
Wooden spoon or spatula
Measuring cups and spoons

I love a classic hamburger casserole, but I always want it to taste a little more alive. The first time I made this version, I was aiming for “creamy, cheesy, comforting” and accidentally went too rich. The fix was a spoonful of sour cream and a little Dijon, and suddenly the whole pan snapped into focus. Now it is my weeknight rule: cozy is great, but cozy with a tangy backbone is the kind of cozy you remember.

Bold Hamburger Casserole

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

12 oz egg noodles (or rotini)
1 lb ground beef (85 to 90 percent lean)
1 tbsp olive oil (optional, if beef is very lean)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp kosher salt, plus more for pasta water (then season to taste at the end)
1 tsp paprika (smoked or regular)
1 tsp chili powder
1/2 tsp black pepper
1 1/2 cups low-sodium beef broth (or low-sodium chicken broth)
1 (8 oz) can tomato sauce
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
4 oz cream cheese, softened
3/4 cup sour cream
2 cups shredded sharp cheddar, divided
1/2 cup shredded mozzarella (optional, for extra melt)
2 tbsp chopped pickles or pickle relish (optional but highly recommended for extra tang)
2 scallions, sliced (optional for serving)

Optional crunchy topping: 1/2 cup panko mixed with 1 tbsp melted butter.

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13 inch baking dish.
Cook the pasta. Bring a large pot of salted water to a boil. Cook noodles just until barely tender, about 1 minute under the package directions. Drain and set aside. Reserve about 1/2 cup pasta water.
Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook ground beef until browned. If needed, add the olive oil first. Drain excess fat, leaving about 1 tablespoon for flavor.
Build the base. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste, 1 tsp salt, paprika, chili powder, and pepper. Cook 1 minute, scraping the pan.
Make it saucy. Pour in low-sodium broth and tomato sauce. Stir in Worcestershire and Dijon. Simmer 3 to 5 minutes until slightly thickened.
Go creamy without drama. Turn heat to low. Stir in cream cheese until smooth. Remove from heat, then stir in sour cream. If the sauce looks thick, loosen with a splash of reserved pasta water.
Combine (choose your easiest path). If your skillet is deep enough, add the cooked noodles and toss until coated. If it is a tight fit, return the drained noodles to the empty pasta pot and pour the sauce over the top, then stir to combine. Stir in 1 1/2 cups cheddar and the mozzarella if using. Stir in pickles or relish if using. Taste and add more salt if needed (remember the cheese brings plenty).
Assemble. Spoon into the baking dish. Top with remaining 1/2 cup cheddar. Add the panko topping if you want extra crunch.
Bake. Bake 18 to 22 minutes until bubbling at the edges. For a deeper golden top, broil 1 to 2 minutes, watching closely.
Rest and serve. Let it sit 5 to 10 minutes. Top with scallions and, if you are like me, a few extra pickle slices on the side.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes